| Evaluation and control of the risk of foodborne pathogens and spoilage bacteria present in Awa-Uirou, a sticky rice cake containing sweet red bean paste. | |
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MedLine Citation:
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PMID: 18564913 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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The risk of food poisoning and growth of spoilage bacteria in Awa-Uirou, a sticky rice cake containing sweet red bean paste, was evaluated. Toxin-producing bacteria such as Staphylococcus aureus and Bacillus cereus are the main causes of food poisoning linked to this kind of food. The water activity in this product is in the range suitable for growth of S. aureus, B. cereus, and B. subtilis. The viable count of S. aureus or B. cereus spore cocktail was significantly reduced to 2.3 log colony-forming units (CFU)/g after 70 minutes steaming treatment at 100 degrees C. However, the heat-resistant endospores of B. subtilis germinated during storage at 30 degrees C to cause appreciable syneresis of the starch gel matrix in 4 days. The addition of 0.5% glycine before steaming treatment was found to effectively suppress the growth of B. cereus but was not effective in controlling S. aureus throughout the 7 days incubation period at 30 degrees C. On the other hand, S. aureus and B. cereus could grow > 5.0 log CFU/g in an inoculated sample without glycine within 3 days when stored at 30 degrees C. Moreover, addition of 0.5% glycine before the steaming process did not have any significant effect on color, texture, or taste of sticky rice cake. Therefore, results of this study demonstrated that the addition of 0.5% glycine before the steaming process could inhibit B. cereus and B. subtilis multiplication in the steamed rice confection which in turn may help reduce the risk of food poisoning or quality loss. |
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Authors:
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Naoki Okahisa; Yasuhiro Inatsu; Vijay K Juneja; Shinichi Kawamoto |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Foodborne pathogens and disease Volume: 5 ISSN: 1556-7125 ISO Abbreviation: Foodborne Pathog. Dis. Publication Date: 2008 Jun |
Date Detail:
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Created Date: 2008-06-20 Completed Date: 2008-12-22 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101120121 Medline TA: Foodborne Pathog Dis Country: United States |
Other Details:
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Languages: eng Pagination: 351-9 Citation Subset: IM |
Affiliation:
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Tokushima Prefectural Industrial Technology Center, Tokushima City, Tokushima, Japan. |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Bacillus cereus
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drug effects,
growth & development Bacillus subtilis / drug effects, growth & development Colony Count, Microbial Consumer Product Safety Food Contamination / analysis*, prevention & control Food Handling / methods* Food Microbiology* Glycine / pharmacology* Humans Oryza sativa / microbiology* Risk Assessment* Spores, Bacterial Staphylococcus aureus / drug effects, growth & development Temperature Time Factors |
| Chemical | |
Reg. No./Substance:
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56-40-6/Glycine |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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